If you prefer an ultra-smooth hummus, gently rub the drained chickpeas between paper towels or your hands to remove loose skins. This step is optional but improves texture. Drain any excess liquid.

Blend hummus

In a food processor, combine the drained chickpeas, tahini, lemon juice, cold water, 1 tablespoon olive oil, ground cumin, and 1 teaspoon salt. Process until very smooth, pausing to scrape down the sides as needed (about 2–4 minutes). If the mixture is too thick, add additional water, 1 teaspoon at a time, until you reach a thick but spreadable consistency.

Adjust seasoning

Taste and adjust seasoning with more salt, lemon juice, or cumin if desired. Keep hummus warm by transferring to an oven-safe shallow bowl and placing in a warm (about 90–100°C / 200°F) oven for a few minutes while you prepare the topping, or simply cover and set aside at room temperature if you prefer only the topping warm.

Warm Spinach & Garlic Topping

Heat a large skillet over medium heat and add 2 tablespoons olive oil. When the oil shimmers, add the thinly sliced garlic and cook, stirring constantly, until fragrant and just beginning to color, about 30–45 seconds. Watch carefully to avoid burning.

Add the chopped spinach to the skillet in batches, stirring to wilt. The spinach will release liquid; continue cooking until most of the moisture has evaporated and the spinach is tender but still bright green, about 3–4 minutes total.

Stir in 1/2 teaspoon ground cumin, 1 teaspoon lemon juice, lemon zest, red pepper flakes (if using), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for another 30 seconds to bloom the spices and combine flavors. Taste and adjust salt or lemon as needed. Remove from heat.

If the spinach produced excess liquid, you can spoon off a tablespoon or two so the topping will sit nicely on the hummus without making it watery.

Garnish & Serve

Spread the prepared hummus in a shallow serving bowl, using the back of a spoon to create a shallow well in the center.

Spoon the warm spinach and garlic mixture over the center of the hummus, allowing some of the hummus rim to remain visible.

Drizzle the remaining 2 tablespoons (1 tbs used earlier) of extra-virgin olive oil over the hummus and topping, and sprinkle smoked paprika or Aleppo pepper and chopped parsley, if using.

Grill the pita: heat a grill pan over medium-high heat or preheat an outdoor grill. Brush pita wedges lightly with a little oil and grill for 1–2 minutes per side until char marks appear and the pita is warmed through. Alternatively, toast under a broiler for 1–2 minutes per side.

Serve warm hummus immediately with the grilled pita wedges for dipping. Leftovers can be stored separately (hummus covered in refrigerator up to 4 days; spinach topping 2 days). Reheat spinach gently before serving.